Rajma Chawal Bowl with Paneer

Method

1. 1Pressure cook rajma with salt and water — 6 whistles.
2. 2Heat oil, crackle cumin, brown onions for 8 minutes.
3. 3Add ginger-garlic, tomato puree with chilli, garam masala and rajma masala; cook till oil separates.
4. 4Tip in cooked rajma with cooking liquid; mash some against the pan to thicken.
5. 5Gently bubble 12 minutes, then gently mix in paneer cubes; cook 4 more minutes.
6. 6Plate cooked rice in bowls, ladle rajma over, scatter coriander; serve with onions and pickle.